Accueil Sweet Hazelnut praline crisps

Hazelnut praline crisps

Difficulté : Medium
Catégorie : Sweet
Cout : Affordable
I really wanted to offer you a little cake that is very rich, but delicious and comforting in the heart of fall. With a super crispy streusel base, a runny and crunchy praline interior, lies a smooth praline cream. The whole with a rock icing, we are in the pure decadence! 

For 8 cakes.
Crunchy Praline :
  • 140g of praline with 70% dried fruit (see recipe HERE)
  • 20g of crushed gavottes

Hazelnut Streusel :

  • 50g semi-salted butter
  • 50g of roasted hazelnut powder 
  • 50g of sugar 
  • 50g of flour

Praline cream : 

  • 250ml of semi-skimmed milk
  • 50g of soft butter
  • 70g of sugar
  • 50g of egg yolk

  • 30g of cream powder 

     (or cornstarch)
  • 190g of praline paste (recipe HERE)
  • 90g of soft butter
  • 1 sheet of gelatin

Rock Icing :

  • 400g of dark chocolate
  • 120g of neutral oil
  • 120g of praline powder

Prepare at least 500g of praline as indicated in my recipe HERE, but with 70% dried fruit (half almonds and half hazelnuts) and 30% sugar. This gives you 175g of hazelnuts, 175g of almonds and 150g of sugar. Mix the whole into a coarse powder and take 120g of this praline for the rock icing. Continue to grind the rest into praline paste.
Put 140g of praline paste and 20g of crushed gavottes in a bowl and mix well.

In the photo, I did some testing, I tried with chocolate praline. But I much prefer the version without chocolate, so only look at the praline balls (the lighter one on the 2 pictures below). I used Silikomart “truffles 20” for this. But you can also put the praline in an ice cube mould. Fill the moulds to the brim, then freeze for at least 4 hours.
 Unmold the balls and keep them in the freezer. Once again, you will have 8 clear balls of crispy praline. 

Prepare the pastry cream. The proportions are a bit special to give the cream I like… Put the milk, the 50g of butter and half the sugar in a saucepan. 

Whisk together the remaining sugar, yolks and cream powder. 

When the milk boils, pour a small amount of it over the yolk-cream powder mixture. 

Mix well with a whisk. 

Then pour this mixture back into the pan with the remaining hot milk. 

Return to low heat. Boil for three to four minutes while whisking. 

Pour the cream with the rest of the butter and the praline into a container and mix it all with a hand blender to smooth it all out.

Add the gelatin sheet previously soaked in cold water (and wrung out) and mix again. 

Pour the cream into a dish and cover with cling film, then place in a cool place.

Meanwhile, prepare the streusel dough. Place all ingredients in the food processor.

Mix with the sheet until you have a dough that is just starting to clump together.

And here is the result!

Pour two heaping teaspoons of dough into a 6cm circle on a kitchen mat or sheet of parchment paper. I have an aerated mat here, which means the dough can’t puff up. I can’t do without it anymore! 

Pack the dough very lightly with the back of the spoon.

I deliberately put in the proportions, a little more dough. Feel free to make extra discs of dough in case the dough breaks.

Bake for 18 minutes at 175°C. Adapt the cooking to your oven, but the dough must be well cooked!
Pour the cold praline cream into a bowl or your food processor, then whip for 5 minutes to aerate it. 

Fill the moulds to 1 cm from the top, to make room for the praline. For this recipe I used the mini goccia from Silikomart. They have the right capacity. 

Put the balls of crunchy praline . Smooth out the bottom to fill with cream (which you don’t see in the picture). 

Place the chocolate from the glaze in a microwave-safe container with the oil. Heat for 1.5 minutes or until chocolate is melted. You can of course also melt it in a double boiler. 

Add the praline powder.

Mix well and let cool to 30°C before using. Stir occasionally until this temperature is reached.

Here is the completely frozen cream. Turn out gently.

Push the cream with a fork through the bottom. Dip it in the rock icing.

And There you go !

The glaze will set in seconds. It should be between 28 and 32°C, because above this temperature it may melt the frozen cream and below this temperature it may be too pasty.

With a spatula or knife, place on a streusel cake.

I put a pcshit of edible gold powder for the little final effect!

Place back in the fridge for at least 4 hours to let the cream and the inner praline thaw. Enjoy very fresh! 

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